gluten free cupcakes

Cupcake Mix 125g

Simple to make, light and fluffy. Just add your favourite filling or topping. Personalize and quickly create cakes to suit your diet and palate – regulate the sugar content or make sugar free or dairy free.

Other Uses: Also makes steamed puddings, cupcakes and pancakes.




Ingredients: Brown Rice Flour, Potato Flour, Cassava Starch, Disodium Diphosphate, Sodium Bicarbonate, Vanilla Flavouring, Salt.

Allergy Advice: See ingredients in bold

Nutritional Information:

Typical Values per 100g
Energy 1418kJ
Energy 334kcal
Fat 0.7g
of which saturates 0.0g
Carbohydrate 78.5g
of which sugars 0.5g
Protein 3.4g
Fibre 0.8g
Salt 2.7g

Most Recent Review

  1. Just made cupcakes using this mix, added 1tbsp coffee in 1tbsp hot water and a melted small bar of dark chocolate to make my own choco-latte style cupcakes, delicious!

    5 out of 5

  2. My wife is gluten free, I am not, but I have to be honest my wife just made this with some lemon zest in the mix, and a lemon drizzle on top, and I have to say it is no different to a good quality cake at a lot more money. Simply delicious. Choc pud mix next!

    5 out of 5

  3. This sponge is so easy to make and delicious. This is the best gluten free sponge I have made. The taste is lovely and it is so light . This is my second Isabel product. I can’t wait to try all the others I’ve purchased.

    5 out of 5

See all reviews

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You'll Need

125g of Isabel’s Sponge Cake Mix 125g of soft butter or dairy free spread 125g of sugar or sugar substitute 3 eggs 4 Tbsp of milk or milk substitute.


Method 1. Preheat your oven to 180, Gas Mark 4 (160C Fan). Grease and line with baking paper a 2lb loaf tin or an 8″ round sponge cake tin. 2. Cream the butter and sugar together until pale and fluffy. Gradually beat in the egg. Fold in the sponge cake mix. Add the milk and mix well. 3. Place the cake mix into the prepared tin and bake in the middle of the oven for 35-40 minutes. Check if the cake is cooked by inserting a skewer, which should come out clean. Leave the cake to cool on a wire rack. Decorate as desired.

Hints & Tips

Try adding lemon zest to the mix before baking. Heat the juice of a lemon and 50g of sugar until dissolved to make a syrup. Poke holes all over the surface of the warm cake with a skewer and spoon over the syrup. This mix is also perfect for making British puddings  such as sticky toffee pudding to golden syrup steamed pudding,traditional Christmas puddings, Spotted dick and more. Storage Place the cake in a container and eat within 3 days.

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